In the Sunday Magazine, in our paper, Donna Hay shares recipes each week. This weeks recipes inspired me to bake something that very day..it just looked so yummy, and it was!
Here's the recipe for Orange & Poppyseed Loaf...
125g butter, softened
1/2 cup caster sugar
2 teaspoons poppy seeds
1 tablespoon finely grated orange rind
1/4 cup milk
1 cup self-raising flour, sifted
1 cup caster sugar
1/2 cup water
1 orange, thinly sliced
Preheat oven to 160/
Beat the butter and sugar with an electric mixer until pale and creamy.
Gradually add the eggs and beat well.
Add the poppy seeds, orange rind,milk and flour.
Beat until just combined.
Spoon into a lightly greased 5 cup capacity loaf tine lined with non-stick baking paper.
Bake for 50 minutes or until cooked when tested with a skewer.
Turn out onto a wire rack to cool.
For the syrup, place the sugar and water in a non-stick frying pan over medium heat and stir until the sugar has dissolved.
Add the orange slices and cook for 10 minutes.
Allow to cool.
Top the loaf with orange slices and pour over the syrup to serve.
Serves 6 - 8.